Bosc Pear, Currant, and Hazelnut Salad

I realize that the holidays of television specials are not, for most people, the holidays of reality. Travel is stressful; family is complicated; people have magazine expectations for non-magazine life, and those magazine expectations tend to hurt when they’re crushed.

A collage of two still lifes showing bosc pears | Foodal

One of the best and worst parts about family is that you don’t get to pick who they are – you don’t get to pick parents who are super interested in your life or siblings who like all the things you do.

You don’t get to pick aunts and uncles who know you’re vegan or gluten-free and are willing to accommodate that when you share your annual Thanksgiving meal.

You might see a salad like this one at the end of November and think you want to add it to the holiday meal, but you’re not allowed to help; you might see a salad like this one and wish someone else would make it, but you’re the one already managing the long list.

Going into the holiday season, for many people, confronts feelings you probably don’t want to have, and so sometimes you think it might be easier to stay home, or at least to tell the other people to; I know.

A dense hardwood forest.

But here’s the thing, from those relationships which you didn’t pick, you also get this – proof you are not in control.

In this world where we can tweak our Facebook profiles and decide our Twitter content, where some of us are on our laptops and iPhones so often we find ourselves, in offline conversations, wanting to mute something boring someone says, seeing the fact that we’re not the kings and queens of our own little kingdoms is good.

Looking for a autumn inspired salad? Ty this bosc pear, currant and hazelnut mixture spread over delicate leafy greens. Get the recipe now on Foodal.

You don’t have to be at a difficult holiday party or an awkward family get-together to realize you are not the center of the known world, but it is a place that shows it.

When you’re a guest in someone else’s home, when someone else is the guest in yours, you have to stretch a little and give a little and not do everything exactly your way, and this is terrible and this is wonderful, and this is the holidays, and this is life.

Looking for a healthier and tasty way to celebrate fall? Try this arugula salad topped with Bosc pear, currants, and hazelnuts. Get the full recipe on Foodal now!

The older I get, the more I start to think that the difficult parts of life against which we have our joys and happinesses are, in the end, joys and happinesses in themselves.

Not getting the house or the spouse or the job or the family we want hurts; it has to. We need the hurt, to reveal us to ourselves and to contrast other beauties we’d forget to stop and see.

I’ve spent a lot of Thanksgivings giving thanks for where I see beauty. This year I’m also thankful for where I don’t, thankful for how those hard things break me and change me and show me myself, thankful for how they magnify the sweet things around which they come.

Looking for a healthier and tasty way to celebrate fall? Try this arugula salad topped with Bosc pear, currants, and hazelnuts. Get the full recipe on Foodal now!
Bosc Pear, Currant, and Hazelnut Salad
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time
3 servings 20 minutes
Servings Prep Time
3 servings 20 minutes
Looking for a healthier and tasty way to celebrate fall? Try this arugula salad topped with Bosc pear, currants, and hazelnuts. Get the full recipe on Foodal now!
Bosc Pear, Currant, and Hazelnut Salad
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time
3 servings 20 minutes
Servings Prep Time
3 servings 20 minutes
  • 1/4 to 1/2 cup whole raw hazelnuts
  • 2 tablespoons fresh lemon juice from about half a lemon
  • 1 tablespoon olive oil
  • Pinch of coarse salt
  • 2 cups roughly chopped arugula/mizuna greens
  • 1 Bosc pears sliced
  • 1/4 cup dried currants
Servings: servings
To Roast Hazelnuts:
  1. Roast whole hazelnuts at 350°F for 10 minutes. Allow to cool completely, and rub the skins off after cooling. Pulse in the food processor to chop finely (but don't overdue it or you will wind up with dust!) and measure out 1/4 cup.
To Make Salad:
  1. Whisk together lemon juice, olive oil, and salt in a small bowl to make the dressing. Taste on a piece of arugula and add more oil, lemon juice, or salt as desired. Combine all ingredients with the dressing in a large bowl immediately before serving, tossing well.


A word about the greens in this recipe: Our meals tend to revolve around whatever our farmer hands out each Monday afternoon, and last week he gave an arugula/mizuna mix. Any similar delicate and/or peppery greens would do – whatever your favorite salad blend might be.

And you can also substitute the type of pears that you use – also long as they aren’t over ripe.

Also, make sure that you check out all of our salad recipes now.

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About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home,, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

36 thoughts on “Bosc Pear, Currant, and Hazelnut Salad”

  1. Love the sound of the salad and the clash between our expectations for a magazine life and our real life can be so so true, although on almost any day I prefer my totally non-magazine life to a shiny and polished and likely boring magazine life 😉 As for the hard bits in life, they are hard to embrace (and can be crushing) but they do help us appreciate the small things in life that are so easily overlooked, they help us get to know ourselves, they stretch us and make us grow and ultimately make us us. So while I could have certainly done away with a few of the hard bits in my life, ultimately, they play their part in who I am today (and hopefully the knowledge of having come out the other end will help me deal with any future hard bits life will no doubt throw my way at some point!) and for that I am glad I had to go through them.

  2. This Thanksgiving will definitely be a year of practicing imperfection for my family! We’re having Thanksgiving at my parents’ house (and have family staying there), and as of today they are still doing construction in their house. Hopefully it will be done in time! (Nothing like telling your guests “don’t touch the paint on that wall because it might still be wet” I guess.) But it is good to remember that things are not always perfect, and that is ok.

  3. beautiful salad! This is exactly what I want to need and just not what I feel like cooking. But I need this one! Also, the blog design, it looks so sharp and gorgeous. Love it, you guys. Enjoy the holiday. xoxo

  4. I needed to hear this this morning. Thank you. I’ve been feeling like I am beginning to hate the holidays and all the attendant stress. This is a much better way of looking at things, and I’m going to try.

  5. True to your writing, I’ve already got a long list of things to make this Thursday, but I’d really love for this salad to be at the table as well. It may be a great relief for the day after though!

    • I love day-after-Thanksgiving eats almost more than the day-of, if only because they tend to be lighter. : ) PS Jacqui! We made your brown butter oatmeal cookies the day before leaving town and loved them!

  6. You said the truth powerfully and so beautifully. I needed to read this as I walk into a thanksgiving where I’m not encouraged to cook where every year it’s “let’s just keep things simple.” But I don’t want it simple! 🙂 of course that’s so small in all the things I have to be thankful for.
    Thanks for this post.

    • Your comment encouraged me so much this morning, A. And can I just say that, for the record, if you were in my family, I would gladly let you plan the meal and make it as un-simple as you like!! Love to you and your family this Thanksgiving week, my friend.

  7. Hey shanna, loved those words. Holiday season is hard sometimes, in my case because traveling back to Asia would require a lot of money and a lot of holiday leave. And being away from family and friends makes me feel homesick instead of fully enjoying holiday season, but i’m thankful for the “family” and friends I’ve made here; I’m thankful for being able to appreciate the little things that I might have skipped past had I stayed in Singapore instead of moving to Argentina, and for that, i give thanks!

    Happy thanksgiving dear friend.


    • F – Being away from family at the holidays is definitely hard. Big hugs to you! Based on your sweet spirit and attitude, I know you’ll be surrounded by loving friends who fill you up. Wishing that for you now and all year. Happy Thanksgiving! -s

  8. Shanna, as I lie here unable to sleep. I find myself thankful for stumbling into this post as opposed to all the other options on your site. The holiday was indeed an overwhelming time where I continually found myself wanting to edit all the clips I didn’t like through out the day. In a desperate attempt to create my magazine holiday. Thanks for the reminder that I’m not in control. I’m finishing this weekend with a new perspective.

    • Oh, Charles, I hate those nights when it’s hard to sleep because my mind is going. The worst! I definitely relate to what you said about the holiday and expectations, and man, I need that reminder that I’m not in control more than anybody. Thanks for encouraging us with your comment — Happy Thanksgiving!

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